Peach Snack Cake From a Well-Stocked Pantry
Peach Snack Cake From a Well-Stocked Pantry
Introduction
Some desserts are planned days in advance, with shopping lists and grand intentions. Others are born quietly in the kitchen when a craving shows up unannounced and patience is nowhere to be found. This Peach Snack Cake belongs firmly in the second category. It’s the kind of recipe that comes from opening pantry doors, taking inventory, and realizing that simple ingredients can still turn into something deeply satisfying.
There’s something comforting about snack cakes. They don’t pretend to be celebration desserts. They’re not layered or frosted or fancy. They’re meant to be sliced casually, eaten with a fork or your fingers, and enjoyed without ceremony. This one leans into that idea fully. A single egg, a can of peaches, basic baking staples, and suddenly the house smells warm and familiar.
This cake feels like something you’d find scribbled on a recipe card, lightly stained with batter, tucked into a box that’s been passed around for years. It’s soft, lightly sweet, and dotted with pieces of peach that bring brightness without overpowering the cake itself. It’s perfect with coffee in the afternoon, as a quiet dessert after dinner, or even the next morning when no one is looking.
What makes this recipe especially charming is its honesty. It doesn’t overpromise. It doesn’t require special tools. It’s made from what you already have, and it delivers exactly what you need in the moment. And while it’s wonderful on its own, it practically invites you to imagine it with a drizzle of icing or a light frosting next time around.
Peach Snack Cake
Ingredients
1 large egg
1 cup granulated sugar
1-1/4 cup all-purpose flour
1-1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can sliced peaches, drained, cut into pieces
Directions
Preheat oven to 350F. Butter a 8 x 8 baking pan.
Combine flour, baking powder and salt. Set aside.
Cream egg and sugar in food processor, with hand mixer or by hand.
Add egg mixture to dry ingredients. Combine thoroughly.
Add peaches and vanilla. Combine thoroughly.
Pour batter into pan. Cook for 30 to 40 minutes (depending on your oven’s temperature)
Baking Tips for Best Results
This cake is simple, but a few thoughtful touches can help it turn out just right every time.
Make sure the peaches are well drained before adding them to the batter. Too much liquid can weigh the cake down and affect the texture. Cutting the slices into smaller pieces helps distribute them evenly throughout the cake.
When creaming the egg and sugar, don’t rush. Taking a minute to fully combine them helps create a lighter crumb, even without butter or oil in the recipe.
Oven temperatures vary, so start checking the cake around the 30-minute mark. The top should look set, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let the cake cool slightly before slicing. It firms up as it cools and becomes easier to cut into neat squares.
Optional Frosting and Flavor Ideas
This cake is lovely as-is, but it’s also a great base for simple additions.
A light powdered sugar glaze made with milk and vanilla would add sweetness without overpowering the peaches. A cream cheese frosting would turn this snack cake into a more dessert-style treat, perfect for serving guests.
For extra flavor, a pinch of cinnamon or nutmeg can be added to the dry ingredients next time. Almond extract pairs beautifully with peaches if you want a subtle twist.
You could also sprinkle a little coarse sugar on top of the batter before baking to add a gentle crunch.
When to Serve This Cake
This Peach Snack Cake is incredibly versatile. It works just as well for an afternoon coffee break as it does for a low-key dessert after dinner.
It’s a great option when you want something homemade but don’t want leftovers hanging around for a week. The 8 x 8 size is perfect for small households or quiet weekends.
It also travels well, making it a nice choice for sharing with neighbors, bringing to a casual gathering, or packing up for a weekend visit.
Storage and Make-Ahead Notes
Once completely cooled, store the cake in an airtight container. It will keep well at room temperature for up to two days.
If you prefer, you can refrigerate it to extend freshness by another day or two. Let slices come to room temperature before serving for the best texture.
This cake can also be frozen. Wrap individual slices tightly and freeze for up to two months. Thaw at room temperature before eating.
Frequently Asked Questions
Can I use fresh or frozen peaches instead of canned?
Yes, as long as they are peeled, chopped, and not overly juicy.
Does this cake need frosting?
Not at all. It’s designed to be simple, but frosting is a lovely optional addition.
Why doesn’t this recipe use butter or oil?
The egg, sugar, and peaches provide enough moisture for a soft, tender crumb.
Can I double the recipe?
Yes, just bake it in a larger pan and adjust the baking time as needed.
